THE BEST CROCK POT CHILI

INGREDIENTS YOU’LL NEED

• Lean Ground Beef - Gives the chili its classic beefy flavor without adding too much fat or grease to the mixture.
• Chili Vegetables - A mix of fresh garlic, onion, green pepper, and jalapeno all work together to add aromatic flavor to the chili along with texture and nutrients.
• Ketchup - Adds acidic tomato flavor along with a hint of sweetness.
• Tomatoes - You'll need a mix of canned diced tomatoes and crushed tomatoes to give this soup body and texture. Tomato paste is also added to enhance the rich tomato flavor.
• Canned Beans - Pinto beans and kidney beans add a rich source of fiber, protein, and texture to the chili.
• Beef Broth - Helps thin out the liquid portion of the chili while enhancing its beefy flavor.
• Brown Sugar - Cuts through any spice by adding a contrasting deep sweet flavor.
• Chili Seasonings - A mix of salt, ground black pepper, paprika, cumin, and chili powder all come together to season the chili with a savory and smoky flavor.

HOW TO MAKE CHILI IN THE CROCK POT

Prepare the ground beef: Add the ground beef and onion to a large skillet on the stovetop. Saute the mixture over medium-high heat for 6-7 minutes or until the meat has browned. Drain any excess fat, then add it to the bottom of the slow cooker.

Assemble ingredients: To the ground beef, add the ketchup, chopped vegetables, beans, brown sugar, spices, beans, canned tomatoes, and tomato paste. Stir until all ingredients are well combined.

Cover and cook: Add the lid to the top of the crock pot and cook on HIGH for 3-4 hours and LOW for 6-8 hours.

Remove and serve: Once the flavors have come together, ladle them into bowls and serve with your favorite chili toppings. Enjoy!

RECIPE TIPS

• The beef must be cooked and browned BEFORE adding it to the crock pot because otherwise, it will add a greasy texture to the chili.
• Add a can of tomato soup or tomato sauce to the mixture if you want a thicker chili. For a thinner chili, add an extra can of beef broth or water.
• This recipe can also be made in the Instant Pot! Brown the beef using SAUTE mode, then add the rest of the ingredients and cook on HIGH pressure for 15 minutes. Release the pressure naturally for best results.
• Drain the canned beans fully in order to avoid the canning liquid from mixing into the chili.
• Use your favorite chili seasoning packet instead of individual spices if you have one or two on hand.

STORING & FREEZING

Storing: Once cooled, any leftovers can be stored in an airtight container and refrigerated for up to one week.

Freezing: This chili can also be frozen for up to three months! Be sure to let it cool completely before portioning it into freezer-safe bags or containers. When you’re ready to enjoy, thaw in the fridge overnight, then reheat on the stove or in the microwave.